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Baba Gha…who?

October 18, 2010

For a long time, I was intimidated by baba ghanoush.  Not intimidated by the idea of making it myself—just the idea of even ordering it.  I never knew how to pronounce it.  I envisioned it going something like this:

Me: “I’ll take the baba ghanoush.”

Server: “Gesundheit!  May I take your order?”

Me: “The baba ghanoush.”

Server: “Gesundheit! Someone has a cold! May I take your order?”

Me (sighing):  “I’ll have the hummus, please.”

It’s kind of a food version of the classic “Do you know the capital of Alaska?” question.

Anywho, after I learned how to properly pronounce it (say it with me: ba…ba…gah…noosh), I began ordering baba ghanoush all the time, and I fell in love.  Roasted eggplant, creamy tahini, a touch of garlic and lemon—what’s not to love?

I’d never attempted to make it on my own, however, until yesterday.  We’d been invited to our friends Lee and Steve’s house for a casual afternoon get-together, and baba ghanoush seemed like the perfect light snack to take along. 

Within five minutes of arrival, we were throwing back sipping cups of Steve’s homemade limoncello, so I think the dip would have tasted good no matter what.  Still, something tells me this dip would be just as good, sans 4:00 buzz.  One of these days, I’ll have to try it and see.  Until then…I recommend serving it with lots of limoncello!

Baba Ghanoush


2 eggplants

4 tbsp. tahini

3 tbsp. fresh lemon juice

1 garlic clove, very finely minced

2 tbsp. olive oil

2 tbsp. fresh chopped parsley

salt to taste


To make this dip, you’ll need to roast the eggplants to the point of being almost charred.  I do this in my oven with the broiler, but you could also do it on a grill.  To use your oven, set the oven to broil, on high.  Pierce the skin of the eggplants with a fork several times—this will ensure that the eggplants don’t burst while cooking.  Place eggplants on a baking sheet and broil for about 20 minutes, rotating once.  The eggplant skin should be almost black when you remove them from the oven.

Once you remove the eggplants, set them aside and let them cool completely.  This will make it much easier to remove the pulp.  Once the eggplants have completely cooled, peel the skin away from the pulp, removing as much of the pulp and seeds as possible.  Transfer the pulp and seeds to a bowl.  This is the body of the dip.

To the eggplant pulp and seeds, add the rest of the ingredients and mash with a fork until fairly smooth.  You can also use a food processor for this, but I prefer to do it by hand in order to retain some of the texture. 

You can serve this room temperature or chilled.  I like to serve it with pita chips…yum!

Here are some pictures of the progress:

Roasted eggplants:

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DSC_0007 (90)

Eggplant cooling:

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Eggplant, post seed and pulp removal:

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DSC_0027 (31)

DSC_0020 (40)

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Delicious! Hope you had a great weekend…see you tomorrow!  

20 Comments leave one →
  1. October 18, 2010 1:14 am

    Yum! I’ve never tried to make it but it’s one of my favorites to order at a restaurant. Just give me pita, baba ghanoush and hummus and I’m a happy girl. 😀

  2. Ali permalink
    October 18, 2010 1:19 am

    I can’t stop thinking of the movie Wedding Crashers…Vince Vaughn’s character…. baba ghanoush 🙂 🙂 Yours looks SO tasty!!!

  3. greensandjeans permalink
    October 18, 2010 2:27 am

    I love the dish you served this in!

  4. October 18, 2010 2:52 am

    I love baba ghanoush and never knew how easy it was to make. I am bookmarking this recipe for the next time I actually have an eggplant in the house. It doesn’t happen often but I am already looking forward to it!

  5. October 18, 2010 10:46 am

    Wow I have never tried roasting an eggplant. That is awesome!

  6. October 18, 2010 11:43 am

    I have recently fallen in love with eggplant. I have made baba ghanoush once before, but I think I need to take another stab at it. I think I would like it more now. I hope you had a great weekend!

  7. October 18, 2010 11:58 am

    How delicious looking! I’m embarassed that I’ve never even seen or heard of this before. I’ve been missing out, apparently! 🙂

  8. October 18, 2010 12:01 pm

    I LOVE LOVE eggplant!! Too bad it gives me awful stomach cramps 😦 Just looking at your pictures makes me salivate, I miss that wonderful taste! And yes, such a funny name. Too bad it’s not just called, eggplant dip.

  9. Ginger permalink
    October 18, 2010 12:36 pm

    Eggplant is one of my favorite vegetables, and that baba ghanoush looks delicious! I can’t wait to make it. Glad you had a fun weekend!

  10. October 18, 2010 12:45 pm

    Oh man, I love baba ghanoush! I have never made it at home, but recently found a brand sold pretty inexpensively that I have been eating by the tubful. 🙂

  11. October 18, 2010 12:45 pm

    Yum. Love that you made it yourself. For some reason there are a few recipes that I shy away from. I may make the most complicated recipe in the world, but something like this….I have a block about. Funny how that happens.

  12. October 18, 2010 12:58 pm

    Oh I LOVE baba ghanouj!! I had it with my parents a few weeks ago and they’d added spice to it. To die for 🙂

  13. October 18, 2010 1:07 pm

    I love the look of this dish! It really looks delicious!

  14. October 18, 2010 1:10 pm

    Yum. I discovered that I don’t hate eggplants this weekend (like I previously thought!) – and am excited to make some baba ghanoush now 🙂

  15. October 18, 2010 1:24 pm

    Hahaha, I love your little self-dialogue

  16. October 18, 2010 2:30 pm

    Oh, yum. I’ve been hesitant about making baba ghanoush for quite some time. We’ve gotten several eggplants in our CSA, and STILL I haven’t made it. Next time, I will, though- you make the whole process look easy and worthwhile!

  17. October 18, 2010 2:51 pm

    I just made baba ganoush for the first time too, so fun!

  18. October 18, 2010 8:34 pm

    that’s hilarious. i can’t believe you knew how to spell Gesundheit. I don’t– as a matter of fact I just had to copy and paste it.

  19. October 19, 2010 10:33 pm

    Too funny! I tried babah ga-whatev (what i had called it forever b/c i never even knew if i liked the stuff!) a few weeks ago and became obsessed as well! There’s a restaurant in Wilmington NC that makes the most refreshing, lemony, version of it that i’ve ever tried! I’ll be sure to make this soon =)

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